It's a lot easier than I expected, really. But it's really difficult if you're not using halfway decent equipment.

I started with the Kitchenaid grinder and stuffer attachments. The grinder is OK for small batches, but that stuffer is ****ing worthless. So the first thing I bought when I started stuffing was a dedicated stuffer.

Then the housing on the attachment drive on my KA broke. Since I didn't want to spend the money on a new KA, I bought a dedicated grinder. And that blew me away. In the KA, I'd go through 5 pounds of meat in 15 minutes. With the dedicated grinder, I did 5 pounds in less than 5 minutes.

I'm taking my first plunge into natural casings with the wieners and sausage this weekend. Because I didn't want that learning curve along with sausage making, I used collagen - they're a decent alternative. But this weekend it's hog casings and sheep casings.

I've been doing bacon awhile, though. This is the first of honey and pepper I've done, so excited to see how they turn out.

Next up is I'm going to make pancetta. Cure it for 7 days and then hang it in the pantry for a week. Wife wants me to make a prosciutto, too. So once I get the hog I've order, I guess we'll do that. But that's gotta hang for like a year!

So you messed up at smoking wieners? Well that can only mean you're straight...

Rep applied...

I mean... I said I'd try it again. :D

All beef hot dogs (smoked collagen casing):

https://uploads.tapatalk-cdn.com/201...fc5e056eb9.jpg

Pork and beef polish sausage (natural hog casing):

https://uploads.tapatalk-cdn.com/201...283b4210cc.jpg

Honey cured (left), maple and pepper (right) bacon:

https://uploads.tapatalk-cdn.com/201...754cc87295.jpg

Scored

https://uploads.tapatalk-cdn.com/201...c9b46127e1.jpg


Sent from my iPhone using Tapatalk

That is a good score Smithfield to:thumb:

You god damn right it was.

Advice/Recommendations Going to Costco on Friday. I always liked the pork loins in the smoker. Any other cuts of meat from Costco that you liked had success with?

Pork belly. Make bacon.

Pork baby back ribs are great!!!!

Apparently the Sprouts add was a mistake. It was suppose to be $1.99 lb.

Good thing I snagged up two. Should have went back the next day and got two more.
Posted via Mobile Device

Never smoked St. Louis style ribs. After watching lots of videos most people wrap with foil after around two hours. I never wrap my baby backs, is it critical for the St. Louis ribs to be wrapped?

Any advice is helpful.


PS I already have a fire extinguisher handy.
Posted via Mobile Device

Same as back ribs, you can foil them or not. It’s a personal preference. 3-2-1 is popular for spare ribs but it’s not detrimental.

Since it was on the Kettle Pizza on my Weber, I'll cross post here.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

Also took my 5-pound bacon for another 8-hour cold smoke session. This stuff is aged and smoked... cure finished 3 weeks ago. Aged it for a week. Smoked for 8 hours. Aged another week. Smoked another 8 hours today. I'll let this bad boy sit for another few days to equalize and we'll be golden.

https://uploads.tapatalk-cdn.com/201...7a1a43d526.jpg